Black Bottom Pumpkin Bars Recipe

Name: Black Bottom Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 1/4 cups sugar; 1 cup Land O Lakes Butter, softened; 2 Land O Lakes Eggs; 1 teaspoon vanilla; 1 (15-ounce) can pumpkin; 1/4 cup unsweetened cocoa; 1 cup powdered sugar; 1 teaspoon vanilla; 1/4 teaspoon pumpkin pie spice; 2 to 3 tablespoons milk

Servings: persons

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups sugar
1 cup Land O Lakes Butter, softened
2 Land O Lakes Eggs
1 teaspoon vanilla
1 (15-ounce) can pumpkin
1/4 cup unsweetened cocoa
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
2 to 3 tablespoons milk

1
Heat oven to 350F.
2
Grease 15x10x1-inch baking pan; set aside.
3
Combine flour, cinnamon, baking powder, baking soda, salt and remaining spices in bowl.
4
Set aside.
5
Combine sugar and butter in bowl; beat at medium speed until creamy.
6
Add eggs and 1 teaspoon vanilla; continue beating until well mixed.
7
Add pumpkin; beat until well mixed.
8
Add flour mixture to pumpkin mixture, beating at low speed and scraping bowl often, until well mixed.
9
Spoon 2 1/4 cups batter into bowl.
10
Add cocoa; mix well.
11
Spread into prepared pan.
12
Spread remaining batter over top.
13
Bake 21-24 minutes or until toothpick inserted in center comes out clean.
14
Cool 15 minutes.
15
Combine all glaze ingredients except milk in bowl; beat at low speed, gradually adding enough milk for desired spreading consistency.
16
Drizzle glaze over bars.

1111

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Black Bottom Pumpkin Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bottom Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions